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Key Ingredients & Substitutions

Coconut Oil: This adds a rich flavor to the soup. If you’re out, feel free to use olive oil or any other neutral oil. Just note that it won’t have the tropical touch, but the soup will still be tasty!

Onion: A small onion helps deepen the base flavor. You could use shallots for a milder taste or even green onions in a pinch.

Red Thai Chili Peppers: These give heat. You can adjust the amount to your liking. If you prefer milder dishes, try swapping with bell pepper or even using a pinch of red pepper flakes instead.

Lemongrass: This ingredient adds a zesty fragrance but can be hard to find. You can substitute it with a bit of fresh lime zest for a similar citrus flavor.

Coconut Milk: Use full-fat for a creamier texture. If you’re looking to cut calories, light coconut milk works, or use unsweetened almond milk for a different profile, though it won’t be as rich.

Spinach or Kale: These greens add nutrition. You can try other leafy greens such as bok choy or Swiss chard if you prefer!

How Do I Make Sure My Soup Has the Right Flavor Balance?

To ensure your soup has the perfect flavor, you’ll want to pay attention to the balance between the sweetness, spiciness, and acidity. Here’s how:

• Start by sautéing the onion, garlic, and ginger. This combo is aromatic and forms the base of your flavor.
• Add the chili peppers gradually. It’s easier to control heat! You can always add more if needed.
• Season the soup after adding coconut milk. The sweetness from the milk can mellow out the flavors, so taste before adjusting lime juice and maple syrup.
• Finish with fresh herbs like cilantro and lime juice at the end. They enhance freshness and brightness.

By tasting at different stages, you can adjust along the way and ensure your soup is just how you like it!

Vegan Thai Coconut Soup

Ingredients You’ll Need:

For the Soup Base:

• 2 tablespoons coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, smashed and cut into pieces
• 1-2 red Thai chili peppers, sliced (adjust to taste)

For the Soup Liquid:

• 4 cups vegetable broth
• 2 cans (14 oz each) coconut milk (full fat for creaminess)

For the Add-Ins:

• 8 oz fresh mushrooms, sliced
• 1 cup baby spinach or kale leaves
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon maple syrup or sugar

For Finishing Touches:

• 1/2 cup fresh cilantro leaves, chopped
• Salt to taste
• Lime wedges, for serving

How Much Time Will You Need?

This recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes prepping your ingredients and then about 20 minutes cooking and simmering your soup. It’s a quick and rewarding meal, perfect for any day of the week!

Step-by-Step Instructions:

1. Sauté the Aromatics:

Begin by heating the coconut oil in a large pot over medium heat. Add in the finely chopped onion and sauté until translucent, which should take about 3-4 minutes. You’ll know it’s ready when it becomes soft and fragrant.

2. Add Garlic and Spice:

Once the onion is cooked, stir in the minced garlic, grated ginger, smashed lemongrass pieces, and sliced Thai chili peppers. Cook this mixture for another 2 minutes until everything is aromatic. This step really brings out the wonderful flavors!

3. Create the Base:

Now pour in the vegetable broth and bring it up to a boil. Once it’s boiling, reduce the heat and let it simmer gently for about 10 minutes. This allows the flavors from the lemongrass and spices to infuse into the broth. Enjoy the wonderful aroma!

4. Remove Lemongrass:

After the broth has simmered, it’s time to remove those lemongrass stalks. They’re meant to flavor the soup but aren’t pleasant to bite into, so discard them.

5. Add the Creaminess:

Next, stir in the coconut milk, sliced mushrooms, and soy sauce into your fragrant broth. Let the soup simmer for another 5-7 minutes until the mushrooms are tender and everything is well combined.

6. Incorporate the Greens:

Add in your baby spinach or kale leaves, and cook for about 1-2 minutes until they’re just wilted. This adds a nice touch of color and nutrition!

7. Final Seasoning:

Season your soup with freshly squeezed lime juice and maple syrup (or sugar) for some sweetness. Taste and add salt if needed to balance the flavors. Adjust any seasoning to your preference; this is your creation!

8. Serve and Enjoy:

Lad your delicious soup into bowls, and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra zesty kick. Enjoy the vibrant, creamy, and tangy flavors of your Vegan Thai Coconut Soup!

Can I Use a Different Type of Oil Instead of Coconut Oil?

Absolutely! While coconut oil adds a lovely flavor, you can substitute it with olive oil or avocado oil. Just keep in mind that the taste may slightly differ, but it will still be delicious!

Can I Make This Soup Spicier?

Yes! If you love heat, try adding more Thai chili peppers or a pinch of red pepper flakes. You can also use a dash of sriracha or chili paste for an extra kick.

How Should I Store Leftovers?

Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even heating.

Can I Add More Veggies to the Soup?

Definitely! Feel free to add other vegetables like bell peppers, zucchini, or carrots. Just make sure to adjust the cooking time so everything is tender but not overcooked.